Shrimp Ceviche
Hey there! So, shrimp ceviche. Let me tell you, this dish is like a little party in a bowl. I first tried it at this hole-in-the-wall by the beach, where the chef insisted I had to taste it. I was skeptical (raw seafood, really?), but boy, was I wrong. Now I make it whenever I want to bring a bit of sunshine to my gloomy rainy days. Plus, it’s easier than it looks!
Why You’ll Love This
I whip this up when I need something fresh and bright, especially after a long, lazy weekend. My family goes wild for this, particularly because it’s so flavorful and refreshing. (And maybe because I don’t have to sweat over a hot stove!) One time I forgot to buy limes and used lemons instead—it was like a whole new dish, but still tasty.
Ingredients
- 1 pound fresh shrimp, peeled and deveined (tail-off is my go-to)
- 1 cup freshly squeezed lime juice (about 4-5 limes; I sometimes cheat with bottled juice, shh!)
- 1/2 cup red onion, finely chopped
- 1 jalapeño, diced (more if you like it spicy, or none if you’re heat-shy)
- 1 cup cucumber, diced (my secret weapon for crunch!)
- 2 medium tomatoes, diced
- 1/4 cup cilantro, chopped (some folks hate it, so skip if you’re one of them)
- Salt and pepper to taste
- Optional: avocado, diced (some days it’s a must, others it’s meh)
Directions
- Start by chopping the shrimp into bite-sized pieces. Trust me, this is where the magic begins.
- Toss the shrimp with the lime juice in a glass bowl (metal can mess with the flavors—don’t ask me why). Let it sit in the fridge for about 30 minutes to ‘cook’ the shrimp. I usually sneak a taste around the 20-minute mark.
- In the meantime, mix the onion, jalapeño, cucumber, tomatoes, and cilantro in a separate bowl. This is the part where I always feel like a master chef.
- Once the shrimp is opaque, mix it with the veggies. Add salt and pepper to taste. Sneak another taste. It’s allowed.
- If you’re using avocado, gently fold it in now—try not to mash it, though I sometimes do without meaning to!
Notes
After a couple of tries, I figured out that the shrimp should be super fresh. Also, don’t skip the chilling time; it makes all the difference. Oh, and if the jalapeño’s too spicy, just scrape out the seeds. Easy peasy.
Variations
I’ve toyed around with adding mango for a tropical twist—delicious! On another occasion, I tried adding pineapple, but let’s just say that experiment didn’t quite work out as planned.
Equipment
If you don’t have a citrus juicer, squeezing limes by hand works just fine (though your hands might get sticky!).
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. But honestly, it never lasts past day one around here!
Serving Suggestions
I love serving this with tortilla chips or on a bed of greens. Sometimes I just eat it straight from the bowl, no shame!
Pro Tips
Once I tried to rush the marinating time and served it after 15 minutes—the shrimp was still a bit raw. Lesson learned: don’t skimp on the chill time!
FAQ
Can I use frozen shrimp? Absolutely! Just make sure they’re fully thawed before you start.
Do I have to use cilantro? Nope—if you’re one of those folks who think it tastes like soap, just leave it out or replace it with parsley.
What if I don’t have limes? Lemons work in a pinch, though they give a slightly different kick.
